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Tuna fisheries are a strategic sector in Indonesia's fishing industry, contributing significantly to the national economy. Albacore tuna (Thunnus alalunga) has high economic value and is one of the main commodities in international trade. This study aims to analyze the effect of different longline setting times on albacore tuna catches in the Seas of Benoa Harbor. The setting times compared were morning (08:00–10:00) and afternoon (14:00–16:00), focusing on the quantity and weight of the catch. The research method used was an experimental approach with two setting time treatments and nine replications for each treatment. Data obtained were analyzed using a T-test to determine significant differences between morning and afternoon catches. The results showed that the average catch in the morning was higher than in the afternoon, both in terms of individual count and fish weight. The average fish weight obtained in the morning was 63.78 kg, while in the afternoon, it was only 28.67 kg. Statistical analysis indicated a significant difference between morning and afternoon catches, with a T-Statistic value of 2.38, which exceeded the T-Critical value (2.12) at a 5% significance level (p-value = 0.0366). This suggests that the morning setting time is more optimal for catching albacore tuna than the afternoon setting. Catch variation was also greater in the morning, as indicated by a higher standard deviation compared to the afternoon. This difference may be attributed to the daily migration patterns of albacore tuna, which are more active in feeding during the morning, as well as environmental factors such as water temperature and light intensity. Based on these findings, this study recommends that fishers in the Seas of Benoa Harbor should set their longline fishing gear in the morning to maximize their catch.

Tuna fish (Thunnus albacares) is a fish that has a fairly high economic value and is the dominant catch landed at PPS Nizam Zachman which comes from the WPPNRI 573. Based on the high production results and fishing activities, it is necessary to analyze the utilization level that has been carried out by PPS Nizam Zachman in the WPPNRI 573 for the sustainability of tuna fish (Thunnus albacares). This study aims to determine the CPUE (Catch per Unit Effort), sustainable potential (MSY), utilization level and effort level of tuna fish (Thunnus albacares) landed at PPS Nizam Zachman. This study was conducted on 18 until 30 November 2024. The method used in this study is the Schaefer surplus production method approach. Tuna (Thunnus albacares) were caught using handline fishing gear, purse seines, and tuna longlines. The standard used as the FPI (Fishing Power Index) is the highest CPUE value, namely purse seines. Based on the analysis using the Schaefer model, the intercept value (a) shows 30.864 and the slope (b) is -16.458. The intercept value shows that if there is no fishing effort, the potential for tuna (Thunnus albacares) in WPPNRI 573 available in nature is still 30.864 tons/trip. The MSY catch was 14,469,702 tons, the optimum effort was 938 trips, and the allowable catch was 11,575,762 tons with an average utilization rate of tuna (Thunnus albacares) in WPPNRI 573 landed at PPS Nizam Zachman of 92% with an average effort rate of 106%. This shows that the utilization rate of tuna (Thunnus albacares) in WPPNRI 573 landed at PPS Nizam Zachman is in a dense catch condition.

Morotai Island Regency is a coastal village so that this area is rich in the potential of marine natural resources, especially fish resources. Generally, fishermen in Morotai Island Regency in utilizing fish resources are still traditional in nature where the average fisherman still uses simple fishing gear, namely a handline using bait as a lure of fish in tuna fishing operations. The benefit to be obtained is to provide information to fishermen about the catch of a handline with the use of different artificial bait as an effective bait, therefore the purpose of this study is 1) Knowing the effect of different types of artificial bait on yellow fin catches ( Thunnus albacares) using a fishing gear (handline) and; 2) Determine the conclusion of artificial bait that is more effective and has the potential to get the catch for use on the fishing gear (handline). This research was located in the waters of Daeo Majiko Village, Morotai Island Regency. The research time was 2 months. This research was conducted using the experimental fishing method with a Randomized Group Design (RAK). The data collected was processed using the ANOVA test, where the aim was to find significant differences between the 3 different types of bait which were the highest baits in obtaining catches during the research.  

One of the potential resources utilized in Bitung City, Aertembaga District, is the industrial area and port area. With the large number of hand line tuna fishing gear used by fishermen at the Bitung Ocean Fishing Port, it is necessary to conduct research on the level of environmental friendliness of this fishing gear which aims to identify catches and determine the level of environmental friendliness of tuna hand line fishing gear. This research was carried out at the Bitung Ocean Fishing Harbor in November – December 2024. The research used was a Quantitative Descriptive method with a survey method, namely a method of collecting, presenting and analyzing data through interviews by providing a set of questions related to aspects of environmental friendliness according to 9 criteria. which refers to the FAO Code of Conduct for Responsible Fisheries (CCRF) 1995 to 25 respondents. The results obtained from calculating the environmental friendliness score are 31.4, which means that the fishing method using tuna hand lines at PPS Bitung is very environmentally friendly.

Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour, tapioca flour and to find out the highest level of preference for fish nuggets. research using a completely randomized design (CRD) 2 factors with a comparison of carrot flour and tapioca flour and variations of fish species. The best chemical test results were the comparison of carrot flour: tapioca flour (40%:20%) with tuna fish with beta-carotene content of 6.69 μg/g, crude fiber content of 36.54%. The highest preference sensory test result is the comparison of carrot flour with tapioca flour (40%: 20%) with the type of tilapia meat with a color test result of 3.14 (likes), taste test 3.18 (likes), aroma test 3.20 (likes), texture test 3.29 (likes), and overall preference test 3.82 (likes). ). Fish nuggets made from tapioca flour and carrot flour can be a food that has high levels of crude fiber and beta-carotene.

Fish floss is a processed fishery product made from fresh fish as raw material in the form of powder or fiber from fish meat. The seasoning given has a brownish color which goes through boiling, steaming, shredding, adding spices and the cooking process. Jackfruit dami contains 1.94% crude fiber. Due to its high fiber content, Dami jackfruit has the potential to be processed into food products and is a good source of fiber in making shredded meat. This research aims to determine the differences in organoleptic hedonic tests and hedonic quality and nutritional value profile of tuna fish floss with the addition of jackfruit dami as an alternative source of protein and fiber. The design used was a completely randomized design with 3 different treatments between tuna (gr) and jackfruit dami (gr) F1 (75:25), F2 (50:50), and F3 (25:75). The results of this study showed that the F2 treatment had a level of preference for color (3.93), taste (3.67), texture (3.63), aroma (3.63), and overall (3.67). Color, texture and overall have significant differences in panelists' preferences, but the aroma and taste aspects are not significant in panelists' preferences. The best treatment, F2, has a water content of 7.08%, protein content of 48.1%, and fiber content of 3.50%.